Now, if you're going to serve soup, you almost have to have some sort of bread or other starchy side to go with it. Okay, you don't have to, but it's kind of...um...disappointing without it.
Most of the cornbread I'm used to borders on the I'm-almost-too-dry-but-not-quite-there-yet side. I know you know what I'm talking about. The kind you have to drench with syrup and/or butter before sending it down the hatch.
Let me tell you, it doesn't have to be that way.
No more dry crumbly excuse for cornbread any more.
Enter sour cream. And jalapenos. And whole kernels of corn. This, my friends, makes for a moist, and can I even go so far as fluffy? cornbread.
Go ahead. Do your happy dance.
Cornbread SupremeAdapted from:
16 ounces frozen whole kernel corn
1 (16 ounce) can cream-style corn
3 ounces diced jalapenos
16 ounces reduced-fat sour cream
4 eggs, lightly beaten
1 cup butter, melted
2 (8.5 ounce) boxes Jiffy cornbread mix
2 cups shredded cheddar cheese
Preheat oven to 350 degrees F. Coat a 9 x 13-inch baking dish with cooking spray.
In a large bowl, combine all the ingredients except for cheese. Pour batter into prepared baking dish. Sprinkle cheese evenly across the top. Bake for 45-50 minutes, or until golden and cooked through. Let rest for at least 10-15 minutes before serving.
I am so delighted to have finally found a cornbread that doesn't resemble a cake someone left out on the counter for a week. I mean, minus the mold and all. Adding the jalapenos are totally optional (diced green chiles also work), but I kind of like the extra little kick they give.
This will definitely be showing up again next time cornbread is called for.
|Serving Size 160g|
|Amount per serving|
|Calories 372||Calories from fat 207|
|% Daily Value|
|Total Fat 23.0g||35%|
|Saturated Fat 13.0g||65%|
|Total Carbs 34.1g||11%|
|Vitamin A 17%||Vitamin C 9%|
|Calcium 20%||Iron 10%|